Ratio    1.7:1

Total calories    374 kcals

Fat                      33g

Protein               14.7g

Carbohydrate     4.6g

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Ingredients

10g Butter

15g Spring onions

100g Courgette (spiralised)

30g double cream

10g Gia tomato puree

50g John Ross hot roast salmon

Method

1. Melt butter and sauté spring onions and courgette spirals.

2. Add cream and tomato puree.

3. Season with salt and pepper.

4. Cook for a couple of minutes to reduce cream and add smoked salmon.

Recipe by keto mum - Rosalind Oldham

© The Daisy Garland